Title: Chowing's Tavern Brunswick Stew
Categories: Stew Entree Restaurant
Yield: 8 Servings
| 1 | | Stewing hen(6 lbs) or 2 broi |
| | | Each) |
| 2 | | Lg Onions-sliced |
| 2 | c | Okra; cut (optional) |
| 4 | c | Tomatoes; peeled and crushe |
| 2 | c | Green lima beans |
| 2 | | Med Potatoes-1/2 inch dice |
| 4 | c | Corn cut from cob or 2 l6oz |
| 1 | tb | Salt |
| 1 | ts | Black pepper; ground |
| 1 | tb | Sugar |
Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or
in 2 quarts for a thick stew, until meat can be easily removed from bones,
about 2 hours; remove chicken from broth; add raw vegetables and simmer,
uncovered, till beans and potatoes are tender, stirring occasionally to
prevent scorching; add chicken, boned and diced, and the seasonings; mix
well and remove from heat; let cool to room temperature, uncovered, then
cover, refrigerate overnight; reheat over moderately-low heat to a slow
simmer; DO NOT BOIL! Serve with warm biscuits or bread. Notes: If canned
vegetables are used, drain and include juices in chicken cooking liquid.
Brunswick stew benefits from long slow cooking. In some homes, it is
a rule that the stew cannot be eaten the day it is made. The flavor will
always improve with age.